Roasted Tomatoes

I normally just eat tomatoes raw in a tossed salad, but tomatoes are really good roasted. They actually contain more lycopene roasted than when eaten raw.

This recipe is a combination of a slow-roasted tomato recipe in Healthy Cooking, August/September 2011, pg. 58 and Food Networks' Ina Garten's Roasted Tomatoes recipe.

4 tomatoes
1 tbs olive oil
1/2 tbs balsamic vinegar
1/2 tsp Italian seasoning
1 garlic clove, minced
1/8 tsp black pepper
grated Parmesan cheese

Cut tomatoes into 1/2 inch slices. Drizzle with olive oil and balsamic vinegar; sprinkle with Italian seasoning, garlic, black pepper and Parmesan cheese. Place on a cookie sheet coated with non-stick cooking spray or olive/canola oil.
Bake uncovered at 450 for 25 - 30 minutes.


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